Green chili chicken enchiladas, suburban mom style

Debone the chicken thighs, trim excess skin and fat, salt both sides and refrigerate overnight (optional) so the salt penetrates and the skin dries.

Preheat the oven to 450F. Crush the garlic and cumin seeds in a mortar and pestle, then mix in the mayo.

Coat the chicken all over with the mayo marinade, which browns well and keeps the spices from burning.

Roast 10 to 15 minutes to roughly 165F; finish under the broiler a couple of minutes if the skin hasn't crisped.

Chop the chicken into large cubes; toss with lime zest and lime juice.

Halve the Anaheims and poblanos and lay cut side down on a parchment-lined baking sheet; drizzle with oil and salt.

Roast at 425F until the skin is blackened and separating from the flesh.

Cover in a bowl and steam 15 minutes; remove the membrane and skin.

Roughly chop into a dice; season with salt and the tiniest amount of vinegar.

Blend 200 g of the roasted peppers, a quarter white onion, a handful of cilantro, a sprinkle of cumin seeds and salt with 250 g of water (or stock) until smooth; adjust with vinegar and salt.

Pour half the sauce into a 9x13 baking pan.

Fill each warm flour tortilla with a spoonful of sour cream, about 80 g of chicken, about 20 g of pepper jack strips and a spoonful of green chilies; roll tightly and roll in the sauce in the pan.

Pour the rest of the sauce over, top with a big fistful of shredded cheese and bake at 450F about 10 minutes until bubbly.

Serve with cilantro, more sour cream and pickled onions.